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Larkspur, Vail

Larkspur, Vail

High intensity and highly gourmet.
By Linda Hayes
posted: 06/17/2010
Vail’s third main base area doesn’t get a lot of love. It’s purpose-built and recently reworked, but GP’s main identity is as a wait-free access point to the slopes. Don’t be so hasty. Larkspur is an après and dining oasis that gets overlooked. It delivers spacious outdoor seating, an open-air kitchen and glass-enclosed wine room. For après, the scene is relaxed but sophisticated, complemented by a creative but not overly precious menu. And there’s usually no wait for a stool at the bar or even a table.

Thomas Salamunovich runs Larkspur restaurant with a firm hand and unflappable confidence. "Owning a restaurant is a major responsibility," he says. "I might be in my chef's whites, but my attention is always on the big picture-the front of the house, the service-as much as the kitchen."

The "big picture" is a 10,000-square-foot space at the base of Vail Mountain, which, despite the restaurant's size, has an intimate feel. Perhaps it's due to the friendly staff, who will pour you a pepper-infused vodka, tuck you into a private banquette or describe with zeal the evening's offerings.

On the other hand, it could be the origami hummingbirds that flock an entire wall, the subtle Italian lighting or the casual alder wood decor. Most likely, it's the appeal of the open kitchen and the 4,000-bottle, glass-enclosed wine room. "I want people to be involved in the entire dining experience," Salamunovich says. While Larkspur is the first restaurant that Salamunovich has owned, it benefits from his experience: in San Francisco with Wolfgang Puck at Postrio and Jeremiah Tower at Stars, and in France at Paul Bocuse and Lucas Carton. Before opening Larkspur, he was executive chef at Vail's Sweet Basil and Zino.

Salamunovich dazzles diners with duck pulled from the smoker, chopped Asian-style and served with an orange bigarade sauce and wild rice-pistachio strudel. Huge volcano lamb shanks are offered with sweet potato gnocchi. Ahi tuna is crusted with anchovies and capers, accented with a veal demi-glace and salsa verde and set atop a warm frisée-and-pumpkin polenta Napoleon. Warm apple and pear crepes complete the meal.

As if running a high-volume resort restaurant weren't enough, Salamunovich also oversees an attached gourmet market. "It's high-intensity around here," he says. "But it's not like New York or L.A. Off-season comes around and we get to relax a little."

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